Tomato Pastina Soup

Similar to a chilled gazpacho, this vitamin C-packed soup is served hot for a different twist. By adding pastina, cumin and coriander, this soup is a delicious new version of a familiar favorite.

Yield

Makes 6 servings

Ingredients

2

teaspoons olive oil

2/3

cup coarsely chopped green bell pepper

1/2

cup coarsely chopped onion

1/2

cup coarsely chopped cucumber

3

cloves garlic, minced

1-1/2

pounds fresh tomatoes, coarsely chopped

1

can (14-1/2 ounces) whole tomatoes, undrained

2

tablespoons balsamic vinegar

2

teaspoons ground cumin

1

teaspoon coriander seeds

1/2

teaspoon black pepper

1/4

teaspoon salt

1

ounce uncooked pastina

1

cup water

Preparation

Heat oil in large saucepan over medium heat until hot. Add bell pepper, onion, cucumber and garlic; cook and stir until pepper and onion are tender. Add fresh and canned tomatoes, vinegar, cumin, coriander, pepper and salt. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 15 minutes. Remove from heat; cool.

Place tomato mixture in food processor or blender; process in small batches until smooth. Return to saucepan. Bring to a boil over high heat. Add pasta; cook 4 to 6 minutes or until pasta is tender. Stir in water; transfer to serving bowls.